Method of facilitating the fermentation of dough.



4 D. J. HA'NNA; METHOD 0I FAcILITATING'THI-I FERMBNTATION oP-DoUGII. l

APPLICATION FILED IBB. 14, 1912. I 1,086,490. 'Patented Aug. zo, 1912. u BENQ-SHEET I.

INVENTOR l l ill A PPLIGATION FILED FEB, 14) 1912. .1"@3-64909- v Patented Aug. 20, 1912.

z SHEETS-,SHEET z. h

ougia, .Gf which the owingf f ifm-@ ohe 'daugii under such conditions of Fig. is

umidi er it im finned. .i

Bm me Witu th@ iii-high?? arabia hzi the mier is@ muiu'aiied a4.;-

empmu'u subjest to 'im' sucieu van im iii mi atmosphere which i5 suisimiy .chafge with 'moistur ise mmaion of askin or civ-us?, upon the 'surface of *die dough such as WQuld; of the 'gases from the' dough anti tiiushve the, eect f form ing-blow holes inizia@ douf'rh which de'tii mentally affet the iai 109i. Furthermore,

.. it, advantageus maiiaain cisrculatisn ouil. @Toumai the fiougi'l 'so hat such gases as am@ given 'off muy baie@ away, thug; keepiug ich@ iough surmuiideby* u 4cf riipj-ru Sel@ ula@ and i? f cesscf hghiy daga-able im its iniia .but ais@ after it has been passed through die lappa-mtus', and aise after it has "pas-seni vhiough the divider and covering preparaty tohelngpussed into` apparatus, and ingii after itvih 'i'. brings seau-.5130' have the. -eec of he advantageous Ljonditious, 'Walsum-y 'eakn- Wit-n the oiowmg "conclusions:

nt h'e dughj must be mairitzuzie im a substiiitiaiiy closed ieceptace'm' cham ber in Wiisimeais must .bg provided for degree of haai, Witi-iaut bgingsufjecttq sudaus siwuid 'prfaby 1x1@ ,f3-uch Characmaaiis im" mainmiiiing picpeiz' deg'g cf nuu'iidiiy, and fourth, means 0i' maintaining a coiistmit 'circulation bi" fresh au" so as to, lead the dough.

a coiigan: 's'uppy of "xygen. 'inasmuch asihe Lough is in the amentt .Ju stage after mixture in the mixing apparatus,

zhesevcuiditions s huid not muy while' divi'cie'. and isl on its Way. t@ vthe molding siigg@ apparatus which' isjaidnpted to tram;

tipu im* the miep, suggesteci itself.'

Tim appatus rilusrateci in he drawings been pzumed isdesigied insecure the desired conditions.

and Vis undergoing iis nal wl 2 EL have way, for instance by a guy wire 16 extending from the wall to an eye 17 on the pipe. A deflecting hood 18 is pipe and is of slightly less width lthan the upper diameter of the trough, so as topermit access to the interior of the trough in order to work down the dough after-its first rise, as is usually desirable.

In order to maintain the tem erature 'of the air substantially uniform an to protect the dough against uncontrollable drafts, I preferto providea flexible curtain 19, carried by the hood an'd hanging down on both sides of the trough` to a lpoint near'the floor. It is thus obvious that the air delivered by the pige 12 can escape only'by passing down aroun the outsideof the trough and thusl maintaining the sides of the latter at sub- -stantially the samel temperature as the dough contained within the same.

The downwardly projected ports 20, from the pipe 12, insure the. im ingement of the fresh air directly upon the ough so that the gases ywhich are given oif bythe fermenting yeast are swept out ofthe trough by the blast and escape' around thelower edges yof the cur-l tain.

ing from the floor to the hinged top 22 which carries the distributer pipe 23 for the.

humidied and warmed air. The cover 22 is provided with a hinge 24 at one'side so that it be lifted to permit access to the dough in`` the trough for working down its first rise, as above ex lained. A valve plate 25 ma be carried y the cover .to automatica ly close the end of the pipe '12 as the cover is raised. An end door 26 opens to admit the trough and is closed after the trough is in position.' The lower edge of this door is spaced somewhat from the-Hoor .to .afford a vent aperture26, 4through which the air in the chamber escapes under the inluence of the blast.

In the third form, Fi 5 and 6, a cover plate 27 is rovided which tightlyfits over the top of e trough and is provided at one end with a pi e 28 having a Aflexible `con`- nection 29 to tlie' blast pipe 12, while at the other end of thecover plate the outlet pipe 30 leads the exhaust air to a chimney or other lvent, if it is not desired to permit the escape of the air into the bakery.

A still `f urther modification `is shown in' arranged over the A In Figs. 3 and 4 I have shown a more s ub-v stantial chamber with side walls 21 extendduced -a1r own upon the dough in the trough.

ipe length 31, Afast with a v The,v entire .frame may be covered with a` curtain 36 which hangs down around the trough, substantially maintaining it at the temperature of the blast and protecting it from undesirable drafts. l

In Fig. 9 I'have shown a proo conveyer which consists of a series of-traveling belts 37 arranged to dischar from one to the other so that the divide -do h lumps 38 are carried zigIzag from top to ttom of the chamber 39.v n the -u r portion of the chamber'is arranged thelbst pipe 12 with its downwardly opening ports 20 which dischar e the conditioned air u ont e' top conveyer. The air p ,over all t e conveyers and out the be passedthrou h this outlet a so thatthe proofe dough is led out of e aperture 40 .in one of the side walls. The i transversely moving conveyer belt 11 th chamber at the same port at which the colnmingled air and gas dischar .A' smallport 42 may rovided inf e up po tion of one of e side walls to adit the transfer delivery belt 43, by which the dough is brought into' the proofing closet.

In Fig. 10 the-dough has been panned, as shown at 44, and is arranged upon the several shelves of the traveling rack 15. This is merely shoved. into the' rooting closet 46. throu h the open d or` 14g, whereupon lthe desire atmospheric conditions 'arev prob `the entranoevofv theblast through the feed'pipel2. The door47-is raised los;

slightly from the floor to. rovidean outlet port ltS'for the coinmingl gas'and air.

' It will be observed that'ineach apparatus means fare v dough, in w atever' form it Yinay be, a blast of conditioned air. directed down upon, the dough so as to give a constantcirculation of fresh moist air over the-dough, at the desired temperature which will-serve not only to keep the dough at the proper temperature and humidity but also to carry of! any gases whichl may have been formed and discharged therefrom.

1. A method for facilitating tation .of dough which consists m blowing over thev surface of the dough -a blast of air so conditioned as to temperature and humidity that the chemical reactions in the dough are permitted to develo to vbest advantage.

. i. f. l'12o thefermen- V 2. A method for fac' itating the fermen-.V

tation of dough which consists iny subjecting it during fermentation to a current of downwardly directed air so conditioned as to -Velop to best advantage. A4

temperatui'e and humidity that the chemical leil' so conditionedas to temperature end 1 reactions-in thedough are permitted to dehumidity that the ls'ufaee of the dough is maintained Soft, the Chemical reactions in e fermen-- `the dough permittedto deveiopto best sdt-ation of dough which-consis n blowing vantage, and the gases given' o by the 'over' the surface of the dough i of aix" dough during fermentation eei'ried sway, so conditioned as to temperature d humidsubstantially as described.,

3. A method fo1'- fac11itatin Aity that the chemical reactions in: he'dough In testimony Wheieo'f have 'signed my are permitted to develop to best advantage, name to this specieation, inthe presence of and protecting theA dough during fermentatwo subscribing Witnesses. tion from accidental drafts; y DAVID J. HANNA.

4. The method of faeiiitating the ermen- Witnesses: tation of dough .which consists lin blowing GEORGE WILLLAMSON, over the exposed surfaces thereof a biast'of WALTER W. Ln Roi: 

